Made from the same fine cocoa as Guanaja, Valrhona P125 Cœur de Guanaja 80% is less sweet than regular chocolate and has a strong flavour intensified by a higher content of dry cocoa matter.
P125 Cœur de Guanaja is the first ever dark chocolate concentrate. Having been specially designed for anyone who loves intense flavours, it allows you to create soft textures and give your creations a strong chocolate taste you won’t find anywhere else.
P125 Cœur de Guanaja is a chocolate with a recipe based on unique and innovative technology. It is processed using a technique that concentrates flavours while creating soft textures and an intense chocolate taste. The exceptionally low cocoa butter content opens up the possibility of new, even tastier applications. P125 Cœur de Guanaja allow you to make chocolate products with strong aromatic potential. Its concentration gives preparations an even richer mahogany chocolate colour.
"Every pastry chef wants to show off ingredients’ flavours at their finest in their pastries or desserts. P125 Cœur de Guanaja has been and will continue to revolutionize our profession’s technical capabilities! Its high cocoa fiber content and low cocoa butter percentage lets us heighten recipes’ chocolatey intensity."
- Pastry chefs - L’ÉCOLE VALRHONA
Recommended Applications:
- Ganache Patisserie
- Mousse
- Ice Cream & Sorbets (Optimal)
Composition:
- 80% cocoa
- 19% sugar
- 36% fat content
Storage: Keep in a dry, cool place at between 60.8/64.4 °F (16/18 °C)
Product of France
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Summer Shipping:
At above 26°C, cocoa butter in chocolate products may start melting, and recrystallize as white streaks or marks on the chocolate's surface. This phenomenon is called 'fat bloom'. While it may not have the perfect appearance, bloomed chocolates are safe to eat and use in recipes.
During summer months when the temperature is relatively warm, we advise adding cold packaging to your shipment in order to minimize the risk of melting. While we are careful and diligent in maintaining the temperature of your package, we unfortunately cannot guarantee the products in the cold packaging will not be affected by unusually warm weather and irregular transit time.
Click here to choose your cold packaging. (Optional)
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Created in 1922 in France by a pastry chef for pastry chefs, Valrhona has remained a chef driven company that values working in partnership with culinary professionals. Valrhona employs 30 corporate chefs and operates four premier pastry schools ("Ecoles Valrhona") throughout the world for chefs to learn, exchange ideas, and master their craft. Valrhona is committed to the creation of unique artisan quality chocolates with complex and balanced flavors. As an owner of 2 plantations, Valrhona is literally the source of fine chocolate as they plant, discover, select, and blend fine and rare cocoa beans.
Since 2020, Valrhona is certified B CORP. Obtaining this certification is a huge honour but also a philosophy that they wish to implement for the future. The B CORP movement has been promoting strong values of change throughout the world to make companies "a force for good" and distinguish those that balance profit and purpose. Its holistic and demanding vision revolves around 5 impact areas: Governance, Workers, Community, Environment and Customers. B CORP's objective is to certify companies that integrate social, societal and environmental objectives into their business model and operations.
